Channa kurma recipe is a delicious, easy-to-prepare dish. Chana Kurma is a beginner-friendly recipe and very healthy too.
I have made this channa korma several times and got lots of appreciation. This korma recipe is different from the chana masala. The coconut milk makes the channa kurma delicious and it tastes different from other chana recipes.
I first tasted this channa kurma in Hyderabad and after I came home I tried it. It came out so good. I have made some changes so that it would suit my taste buds. The channa kurma can be paired with rice, roti, paratha, or puris.
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Ingredients for Kabuli Channa Kurma:
Kabuli chana (Chickpeas) – Boiled Kabuli chana is used for this recipe. You can use black or brown chana as well. Make sure the chana is cooked properly before using it in the recipe.
Masala paste – A fresh masala paste prepared from onion, ginger and garlic. Here I am not using raw paste. The ingredients are first sautéd for some time, then a smooth paste is prepared out of them.
Coconut milk – Freshly prepared coconut milk is used to get the rich and creaminess in channa kurma.This coconut milk is the real game changer of the dish. You can also use store bought coconut milk.
Spice powders – Here I have used simple handy kitchen spices. Turmeric powder, chili powder, coriander powder, cumin powder. You can use garam masala as well.
To know more about more ingredients see the detailed ingredients list below.
1. While sautéing masala for chana korma add a tablespoon of coconut powder to the masala. This gives a beautiful coconut aroma to the dish. If you don’t like you can skip but I highly recommend it.
2. Use full cream coconut milk to give the perfect richness to this kabuli channa korma. Don’t use water for this dish. If you have less coconut milk, in that case use little water.
3. Make sure the kabuli chana is properly cooked before using, to absorb the flavors of masala and coconut milk.
4. To make it more creamy, use fresh cream after cooking.
Channa kurma is a delightful creamy dish that can be paired with paratha, roti, pulao, pooris or even plain rice.
1 cup Kabuli chana(boiled chickpeas)
8-10 Garlic clove
½ cup Tomato (Finely chopped)
1 tbsp Coriander powder
1 tsp Cumin powder
1 tsp Turmeric powder
1 tsp Chili powder
1 cup Coconut milk
1 tbsp Coconut powder
Oil as required
Salt to taste
- Soak kabuli chana overnight or at least 6 hours. Cook in a pressure cooker for four whistles and another 10 minutes in low flame. The chana should be soft for the channa kurma to soak all the flavors from the masalas.
- Strain the water from boiled chana. Don’t throw the water, you can use them in any dal preparation or in any curry.
- In a pan add oil. Sauté Chopped onion, ginger and garlic for 3 minutes in medium flame until the color changes to little brown. Cool it down and make a smooth paste out of it.
- Again add oil in the pan. Pour masala paste and sauté for 3 minutes.
- Add a tablespoon of coconut powder and mix with the masala. The coconut powder helps to thicken the channa kurma and give a beautiful texture to the kurma. Sauté the masala for 2-3 more minutes.
- After oil separates from masala, add chopped tomato and sauté the masala for another 5 minutes.
- Now add turmeric, chili, coriander and cumin powder. Sauté the masala for two more minutes.
- The masala is ready. Add boiled chickpeas along with salt. Sauté the kabuli chana with the masala for five more minutes.
- Pour coconut milk and simmer for 10 minutes in low flame until thick.
- Serve kabuli channa kurma with roti, paratha, pulao or any combination of your choice.
- Boil chickpeas for four whistles in medium flame and another 10 minutes in low flame until it is smooth enough to absorb all the moisture.
- Strain excess water after boiling chickpeas. Do n’t throw the water. You can use them in dough making for rotis or parathas.
- Use only coconut milk and if required add a little water.